(Note: what are the odds I would write about mail service being 6 days a week, the night before the USPS decides to cancel mail service on Saturdays?)
Some things are just certain – death, taxes, mail delivery 6 days a week. And Trevor’s excitement over anything with strawberries.
While away from my computer, and my Pinterest screen left up, I heard with a squeal,”Mommy! Mommy! WHAT ARE THOOOSE????” coming back to see him pointing at these scones.
Up until a year ago, I had never eaten a decent scone, and couldn’t understand why everyone loved them so much. I thought they were dry and tasteless. And that’s because all the ones I had tried…were. Then sister Jen made some for a family get together. They were fantastic. And I fell in love.
These were my first attempt at homemade scones. I couldn’t believe how easy they were to make. And they reminded me of the ones from a year ago – flaky, tender, and full of flavor.
I feel an obsession coming on…
Strawberry Shortcake Scones
Prep time: 20 minutes
Cook time: 18 minutes
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
• 12 strawberries, hulled and largely diced
• 3/4 cup half and half
For the glaze
• 3 cups powdered sugar
• 1/4 cup half and half
• 1/2 teaspoon vanilla
Preheat oven to 425. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. Do not knead or over mix the dough!
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
Meanwhile, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
Dip the tops of each scone directly into the glaze until the top is covered. Return scones to cooling rack and allow glaze to drip down the sides and off the rack onto parchment. Glaze will firm up when scones are completely cool.
(slightly adapted from Alaska from Scratch)